Basic Vegan Pancakes
Pancakes are economical, quick and easy. The problem is that the cook usually eats LAST. Especially if there are more than two people eating. We made Basic Vegan Pancakes for our grandchildren and their parents in Kennewick, WA while on vacation! There were seven of us and one recipe was ample. Lots of fresh fruits, Soyatoo Whipped Topping and real maple syrup topped each vegan pancake.
3 cups soy milk or almond milk
2 tablespoons organic sugar
1 tablespoon Trader Joe’s Grapeseed Oil for pan
large mixing bowl
The Dry Ingredients
Measure all the dry ingredients into a large mixing bowl and whisk the salt, sugar and baking powder into the flour.
The Wet Ingredients
Measure the soy milk and 1 tablespoon of grapeseed oil and whisk into the dry ingredients gently... do not over mix.
The batter mixture will be lumpy.
Set the lumpy pancake mixture aside for about 5 minutes.
I use two non-stick Scanpans for cooking my pancakes. And I put them over low heat while getting the syrup and plates ready. It seems that the pan has to reach a medium heat before I can get that desired browning I’m always looking for in that first pancake. Generally, I freeze the first ones and toast them to reheat. So start heating up the skillets.
Pour some syrup into a small sauce pan and heat over a very low flame.
The Serving Plates
Cold pancakes are not what I want! So I heat my plates under hot water if I’m in a hurry. This is also a great warming technique for summer time so I don’t have to turn the oven on and heat up the whole house. If it’s winter and cold in the morning, I turn the oven to the lowest setting and set the plates on the middle oven shelf so that they are warm when plating the pancakes. No matter the method, try to always use warm plates for pancakes.
Cook the Pancakes
Turn the burners to medium heat under each skillet.
Use a silicone pastry brush and dip it into a small bowl that contains 1 tablespoon of grapeseed oil. Coat the surface of each skillet.
Using a ladle, I create three 3-inch pancake batter pools in each skillet.
Don’t be too eager to turn the pancakes over yet! Wait till you see a plethora of bubbles that begin to pop.
Use a wide spatula and flip each pancake over... the cooked surface should be a beautiful medium brown with lots of white marbled color throughout the surface.
It takes about 2 to 3 minutes on each side to cook throughly.
Freeze the Leftovers
I lay the cooked pancakes on cake or cookie racks and let them cool off completely.
Place three pancakes on a hot plate, drizzle with warmed maple syrup and add whatever fruits are in season. YUMMY!!!!
This recipe creates twenty-four 3.5 inch pancakes. We usually eat six and I freeze the remainder. Then whenever I want a quick breakfast, I can simply toast the frozen pancakes in the toaster and they are just as tasty as when I served them straight from the skillet.
HINT: If you are making pancakes for a large family, try laying them on cookie sheets lined with cake racks to keep them from steaming and getting soft. Keep the oven on the lowest setting and the maple syrup on a low flame and everyone can eat HOT pancakes, including the cook!
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